The Sauced Chef

This is Chef Will’s second recipe featured.  His mastery over comfort food is amazing! Impress your friends and get some delicious stew in their bellies before (or after) all the beer on St. Paddy’s day!

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Chef Will’s Lamb Stew

 
1 1/2 pounds thick sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
1 cup white wine 

1. Cook bacon over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.**
4. Add carrots, onions, potatoes, thyme, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
5. Enjoy!

 ** Deglazing means to get all the fatty goodness from a cooked surface.  To deglaze just add water and put over heat.  As the water gets hot, use a spatula to scrape any carmelization so it mixes in with the water. The pan should look almost clean when you pour the water out.

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